1 eggplant
1/2 cup seasoned bread crumbs
3 tbsp. olive oil
1 (6.5 oz.) garlic and herb cheese spread
1 jar spaghetti sauce
8 oz. spaghetti, uncooked
1/3 cup Parmesan, grated

Per-heat oven to 350°FF. Trim both ends from eggplant and slice into rounds. Soak slices in salted water for 10 minutes then drain.

Coat both sides of slices with bread crumbs. Heat oil in skillet and cook slices 3 minutes per side.

Spread each slice evenly with cheese spread. Roll up and secure with a toothpick. Place in baking dish. Pour spaghetti sauce over eggplant rolls and bake at 350°FF for 15 minutes.

Cook spaghetti according to package directions. Serve sauce and eggplant rolls over spaghetti. Sprinkly with Parmesan.